Classic Japanese Soufflé Pancakes

Light, fluffy, and incredibly airy, these Japanese soufflé pancakes are a delightful treat that will melt in your mouth. Perfect for a special breakfast or brunch, they're surprisingly easy to make with a few key techniques.

Print Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings 4 servings

Calories 280 kcal

Equipment

Large bowl
Whisk
Medium bowl
Rubber spatula
Electric mixer
Non-stick griddle or large pan
Pancake rings (optional)
Lid
Spatula

Ingredients

Dry Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1 cup buttermilk (or homemade substitute: 1 tbsp lemon juice/vinegar + milk to make 1 cup)
large egg separated
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
1 tablespoon cream of tartar (or lemon juice/vinegar)

For Cooking

Oil or butter for greasing the pan/rings

Instructions

Preparation

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the egg yolk, buttermilk, melted butter, and vanilla extract until well combined.

Making the Batter

Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or rubber spatula until just combined, being careful not to overmix.
In a clean, dry bowl, beat the egg white on medium speed until foamy. Add the cream of tartar and continue beating until stiff, glossy peaks form.
Gently fold about one-third of the meringue into the pancake batter to lighten it, then carefully fold in the remaining meringue in two additions, preserving as much air as possible.

Cooking the Pancakes

Heat a non-stick griddle or large pan over low heat, lightly grease the pan and pancake rings, and place the rings on the griddle.
Spoon batter into the rings, filling them three-quarters full. Add a tablespoon of water around the rings, cover, and cook for 5-7 minutes to steam and rise.
Carefully remove the rings, flip the pancakes, replace the lid, and cook for another 3-5 minutes until golden brown and cooked through.
Transfer the cooked pancakes to a plate and serve immediately with desired toppings.

Notes

For truly jiggly pancakes, ensure your meringue is stiff and glossy, and fold it into the batter very gently. Cooking on low heat with a lid creates steam, helping the pancakes achieve their signature height and airy texture. Don't overcrowd the pan; cook in batches if necessary. Serve with fresh fruit, whipped cream, or maple syrup.